Fine Dining Table Team: We are with Carlos Labrín from La Mar Chile, an iconic restaurant. Tell us a little about yourself, Carlos. How did you end up at La Mar?
Carlos Labrín: I came to La Mar in 2008, after working on cruise ships. I joined as a line cook. My experience with Peruvian food wasn’t very extensive; I knew what ceviche and lomo saltado were—nothing more. I started almost from scratch, learning about Peruvian ingredients, seasonings, cooking techniques, and everything else. This included many trips to Peru, which are essential to truly understanding Peruvian cuisine.
Fine Dining Table Team: After 16 years at La Mar, how do you see the evolution of the restaurant's kitchen?
Carlos Labrín: It has been a continuous journey of learning and renewal. Every year I travel to Peru to immerse myself in the experience and update the menu. Here in Chile, La Mar It stands out for being constantly on the move, always seeking to innovate.
Fine Dining Table Team: Do you have freedom at La Mar Chile How can we adapt the menu to the local market?
Carlos Labrín: Yes, although we always honor the iconic dishes of La Mar around the world, such as pescado a lo macho, classic ceviche, and others. Gastón Acurio, the chef behind the brand, gives us the confidence to be creative and use local ingredients, while always preserving the Peruvian essence.
Fine Dining Table Team: Do you think Peruvian and Chilean cuisines are similar?
Carlos Labrín: In some ways, yes. Both have a wide variety of seafood dishes. However, Peruvian cuisine uses chili peppers much more extensively, which gives it a very distinctive character.
Fine Dining Table Team: Does Chile have the potential to become a world-class culinary capital?
Carlos Labrín: Without a doubt. We have an impressive variety of fish and seafood, from amazing sea urchins to southern king crab. All of this makes us a culinary hub in South America.
Fine Dining Table Team: What is Chile lacking in order to gain greater recognition in the world of gastronomy?
Carlos Labrín: Although we have made a lot of progress, we still need more international visibility. Restaurants like Boragó are doing an incredible job of sourcing products and conducting research, which is helping to pave the way for global recognition.
Fine Dining Table Team: How do you view the role of the country brand in Chilean cuisine?
Carlos Labrín: There is an organization called Pro Chile that helps promote our products abroad, but more government support is still needed to enhance the value of gastronomy as part of tourism.
Fine Dining Table Team: Do you think La Mar has the best pisco sour in Chile?
Carlos Labrín: Of course! Our pisco sour is fresh, with just the right amount of tartness, and everyone loves it. It's a favorite among both Chileans and foreigners.
Fine Dining Table Team: If you were a customer at La Mar, what would you order from the menu?
Carlos Labrín: I would start with a chilcano, followed by a sea urchin and oyster ceviche. The creaminess of the sea urchins and the ocean flavor of the Chilean oysters paired with tiger milk make for an incredible combination.
Fine Dining Table Team: What do you think of cheese on seafood?
Carlos Labrín: That's an excellent question. Although it's an acquired taste, I love it, especially in moderation. In Chile, clams with Parmesan or seafood empanadas with cheese are very popular and delicious.
Fine Dining Table Team: Finally, what makes La Mar Chile What makes it special compared to other restaurants?
Carlos Labrín: The experience at La Mar is a party every day, with loud music, first-class service, and, above all, the best catch of the day. We combine Chilean and Peruvian ingredients in a unique way, and this, along with Chilean wines, makes for an unforgettable experience.
Fine Dining Table Team: And how many people are on the kitchen team?
Carlos Labrín: There are about 26 or 27 of us. It's a large team, since La Mar is always open; we're open Monday through Sunday, so we need a lot of trained staff to maintain our high standards.
Fine Dining Table Team: Thank you very much, Carlos, for your time.
Carlos Labrín: Thank you all. It has been a pleasure.
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